Recipes for Teens With Celiac Disease- Vegetarian Stuffed Peppers

Note: This recipe is especially for teens who need a gluten-free diet. Teens who need a gluten-free diet must avoid foods that contain gluten, which is a type of protein found in many foods.
This light vegetarian, gluten-free dish can be served with steamed veggies, a salad, or baked potato.

Prep time: 40 minutes

Ingredients:
3 bell peppers
15 oz. can black beans, drained and rinsed
1 c. corn
1 c. cooked rice
1/2 c. onions, finely chopped
1 1/2 tsp. cumin
1 oz. light cheddar cheese, grated
1 oz. jalapeño Jack cheese, grated
2 cloves garlic, minced
1 tsp. cilantro
1/4 c. water
nonstick cooking spray

Directions:

• 
  Preheat oven to 350° Fahrenheit (176° Celsius). Spray 9" x 13" pan with nonstick cooking spray.
• 
  Cut peppers in half lengthwise and remove seeds.
• 
  In a large bowl, combine remaining ingredients except cheese.
• 
  Fill each pepper half with bean mixture and place in pan.
• 
  Pour 1/4 cup water into the pan.
• 
  Cover with aluminum foil and bake for 30 minutes.
• 
  Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Serves: 6

Serving size: 1/2 pepper

Nutritional analysis (per serving):
165 calories
8 g protein
4 g fat
2 g sat. fat
29 g carbohydrate
4 g fiber
8 mg cholesterol
351 mg sodium
107 mg calcium
1.3 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Any color of peppers will work well in this recipe. If you would like to add meat, consider adding 1/2 c. ground beef or turkey to the bean mixture.